Salmon Couscous Recipe

Name: Salmon Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 418 grams salmon canned red alaska; 250 grams couscous; 900 ml water hot; 2 tablespoons vegetable oil; 2 each garlic cloves crushed; 1 each hot chili peppers green or red, deseeded, finely chopped; 1 teaspoon caraway seeds; 1 large onions chopped; 2 each zucchini trimmed & thickly sliced; 2 each carrots trimmed and sliced; 1 each sweet red bell peppers red or orange, deseeded and sliced; 300 ml stock vegetable or chicken; 1/4 teaspoon salt; 3 each tomatoes thickly chopped; 15 grams margarine or butter; 2 tablespoons pepitas (pumpkin seeds)

Servings: persons

418 grams salmon canned red alaska
250 grams couscous
900 ml water hot
2 tablespoons vegetable oil
2 each garlic cloves crushed
1 each hot chili peppers green or red, deseeded, finely chopped
1 teaspoon caraway seeds
1 large onions chopped
2 each zucchini trimmed & thickly sliced
2 each carrots trimmed and sliced
1 each sweet red bell peppers red or orange, deseeded and sliced
300 ml stock vegetable or chicken
1/4 teaspoon salt
3 each tomatoes thickly chopped
15 grams margarine or butter
2 tablespoons pepitas (pumpkin seeds)

1
[If you do not have a couscousier in which to cook this recipe, improvise by using a saucepan and colander.
2
Line the colander with a muslin cloth, allowing the sides of the cloth to hang over the edge.
3
Roll up the hanging muslin to make a collar around the edge of the colander.
4
During the method, the base of the couscousier is equivalent to the saucepan and the top to the lined colander.]
5
Drain the can of salmon, reserving the juice.
6
Set aside.
7
Soak the couscous for 20 minutes in a large bowl of hot water.
8
Heat the oil in the base of the couscousier, stir in the garlic, chilli pepper, caraway seeds, onion, courgette, carrot and pepper.
9
Cook gently for 5 minutes.
10
Add the salmon juice and stock to the vegetables.
11
Put the top of the couscousier on and place the soaked couscous into it.
12
Season with salt.
13
Cover with a lid and steam for 30 minutes.
14
Remove the top of the couscousier and add the tomatoes and salmon.
15
Heat for 5 minutes.
16
Place the couscous onto a large serving plate and gently stir in the margarine and the pumpkin seeds.
17
Pile the salmon alongside to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 418 grams salmon canned red alaska, 250 grams couscous, 900 ml water hot, 2 tablespoons vegetable oil, and more.

Yes, Salmon Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Couscous

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